- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 365 kcal
Quick summary
“Black-eyed peas cooked with tender cubes of pumpkin combine subtle sweetness and firm texture in a nutritious regional delicacy. It is a naturally vegetarian option, rich in carotenoids and plant proteins to compose lunch.”
What you need to know
- The 20-minute pressure cooking of the black-eyed peas keeps the grain intact and prevents it from crumbling in the broth.
- The pumpkin sautéed separately absorbs the garlic and olive oil before receiving the beans for the unification of flavors.
- The final 10-minute reduction promotes the fusion of the bean starch with the natural sweetness of the softened pumpkin.
Ingredients
Main
- 2 cups of black-eyed peas
- 300g pumpkin cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
Principal
- Start by hydrating the black-eyed peas in water for at least 2 hours.
- Drain the beans and place them in the pressure cooker with enough water to cover. Cook for about 20 minutes after reaching pressure.
- Meanwhile, in another pan, heat the olive oil and sauté the onion until transparent.
- Add the garlic and cook for 1 more minute, until golden.
- Add the pumpkin and the bay leaf, stirring well to incorporate.
- Cook the pumpkin over medium heat, stirring occasionally, until it is soft.
- When the beans are ready, add them to the pan with the pumpkin.
- Season with salt and pepper to taste, adjust the consistency with a little of the bean cooking water, if necessary.
- Let them cook together for another 5 to 10 minutes so the flavors integrate.
- Serve hot, accompanied by rice or as a standalone dish.
Chef's tips
- Leave the pumpkin in medium 2-centimeter cubes so it does not fall apart completely during the minutes of boiling.
- Use part of the bean cooking water to moisten the pumpkin sauté, adding color and nutrients to the broth.
- Remove the bay leaf before transferring the dish to the serving platter to avoid bitterness at the table.
Variations
- Sprinkle finely chopped green onions and fresh cilantro at the moment of turning off the heat for an aromatic touch of the Northeast.
- Add cubes of queijo coalho toasted in the pan on top of the hot stew when assembling the dishes.
- Add a pinch of freshly ground cumin pepper along with the sautéed onion to enhance the seasoning.
Substitutions
- The Japanese kabocha squash can be replaced by butternut squash, pumpkin, or cubed carrots.
- The black-eyed peas can be swapped for green beans, fresh cowpeas, or macáçar beans.
- Olive oil can be replaced by clarified butter to create an authentic regional profile.
How to store
Keep the black-eyed peas with pumpkin in an airtight container in the refrigerator for up to 4 days. When reheating over low heat, add a few tablespoons of filtered water to loosen the broth thickened by the pumpkin starch.
Can it be frozen?
Can be frozen for up to 2 months in well-sealed containers; the pumpkin may become a little softer after thawing, enriching the broth. Reheat directly in the boiling pan for a few minutes before serving.
What to serve with
It is a versatile dish that masterfully accompanies grilled sun-dried meat, loose white rice, and onion farofa. It can also be enjoyed as a vegetarian main dish accompanied by sauteed collard greens.
Frequently asked questions
How to prevent black-eyed peas from turning dark during preparation?
Drain the soaking water completely and start pressure cooking with plenty of clean, fresh water.
What is the most suitable type of pumpkin for this recipe?
Kabocha squash is the most recommended because it has dense and firm pulp, which does not dissolve easily with heat.
Can I cook the pumpkin directly in the pressure cooker with the beans?
It is not recommended, as the pumpkin cooks much faster than the beans and would turn into a puree after 20 minutes of pressure.
Do black-eyed peas need soaking before going into the pressure cooker?
The 2-hour sauce facilitates even cooking and helps eliminate antinutrients, leaving the grain soft and light in digestion.
You might also like
